This was actually my idea for the ingredients, as I picked up these items after work to bring home for dinner. But Tobias was the one who put all the magic together and made it taste great. (Even though he almost didn’t want to use my peaches, but my allergic self really wanted some peaches and the only way I can eat them is if they’ve been heated up. So he conceded and it turned out just as good as I had imagined. Thanks, honey!)

Apparently I’m not the only one who has thought of this combination — after we had cooked our meal, I looked online for the ingredients to see what I could find. A shish kebab version of them is here on taste.com.au, which looks like it would be a really good treat at a barbecue! And I learned something new from that recipe. The genus name of a red bell pepper is capsicum, which is listed on the kebab recipe as an ingredient instead of “bell pepper”. I was like, what the heck is a capsicum? Googled it, and learned something new. So you can impress your friends at the next dinner party. “You simply must try some of this capsicum. It’s delicious!”

Chicken, Zucchini, Red Pepper and Couscous with Grilled Peaches

Ingredients:

olive oil

1 onion

1 medium-large zucchini

1 red bell pepper, with the skin peeled off

mini chicken filets

1 white peach

pepper, salt to taste

couscous

Cut up the onion and let them cook in a splash of olive oil. Chop the zucchini into medium-sized chunks and add to the onion. Peel the red bell pepper (something new we tried, which is not necessary, but made it more interesting – the skin can be a bit chewy sometimes), chop it, and add to the zucchini and onion.

Cook the couscous according to the directions in the box. Leave it covered so it stays warm, because it cooks really fast!

In another pan, cook up the chicken in some olive oil, adding pepper and salt to taste. Tobias also added a sprig or two of rosemary, which made the chicken taste fabulous. When the chicken is almost finished cooking, chop up your peach and into slices, sprinkle pepper and salt onto both sides of the slices, and add to the pan with the chicken. Cook them until they’re warm and a bit juicy, but not too long that they get soggy – it’s nice to have a little bit of crunch!

When finished, serve onto plates and add a sprig of parsley for the finishing touch!